I love cornbread for its’ versatility, simplicity, all around party applicability, and its’ ridiculous ease of preparation. In fact if you don’t know how to bake or cook, cornbread is just the thing for you to prepare. Got a large bowl and too little time? You can make it! Just toss all that stuff in the bowl, mix it up, and let it stand a few minutes. Next, pour the mixture into a heavy cast iron skillet (my personal preference) or a earthenware dish and throw it in the oven at 400 degrees for 20 minutes. That’s easy right? No? You can try the sawdust special in your local grocery store instead, but … I will stick to this one.
1 & ¼ cups of all-purpose flour
1 & ¼ cups of polenta or cornmeal
Pinch of salt
3 large tablespoons of sugar
4 teaspoons baking powder
2 eggs beaten
2 teaspoons of melted butter
1 & ¼ cups milk
1 cup of shredded cheddar cheese
2-3 medium or 1 super large zucchini
1 or ½ cup Jalapeno (depending on how spicy you prefer)
¼ cup of roasted pine nuts
Cookware: Cast Iron Skillet (10 in)
Cut zucchini into small cubes and sauté with a pinch of salt and pepper in cast-iron skillet until golden brown. Set aside.
In large metal bowl combine flour, cornmeal, salt, sugar, baking powder and mix well. Slowly add milk, beaten eggs and butter and keep mixing with a wooden spoon until the mixture is smooth and elastic looking. Add ¾ cups of cheese and cooked zucchini and mix it up.
Preheat the oven to 400 degrees. Preheat lightly oiled cast-iron skillet and pour in the mixture. Bake for 20 minutes. Sprinkle cheese on top and return to oven for another 5 minutes. Cool and serve. And there you have it – cornbread. Yep, it’s THAT easy.